Eggplant Bell Pepper Salad Recipe

Eggplant Bell Pepper Salad Recipe

Ingredients

Makes 4 servings

• 2 medium Japanese eggplants, cut into 1/2-inch dice
• 2 medium red bell peppers, cut into 1/2-inch dice
• 1/4 cup olive oil
• 2 tablespoons white balsamic vinegar
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 small head romaine lettuce, torn into bite-size pieces
• 1/2 cup toasted walnut pieces, for garnish

Method

1. Preheat the oven to 375°F
2. Lightly oil a 9 x 13-inch baking pan
3. Place the eggplants and bell peppers in the prepared pan and bake until tender, 15 to 20 minutes
4. Transfer the eggplants and peppers to a large bowl and set aside to cool for 10 minutes
5. In a small bowl, combine the oil, vinegar, garlic, sugar, salt and crushed red pepper
6. Mix well and pour over the cooled vegetables
7. Cover and refrigerate for at least 30 minutes
8. Spread the romaine on a serving platter
9. Spoon the eggplant and pepper mixture onto the romaine and top with the remaining marinade
10. Garnish with walnuts and serve

Full List of Bell-Pepper Recipes
Full List of Salad Recipes